Wash the potatoes, cover and cook in plenty of boiling water for about 20 minutes. Rinse potatoes under cold water, let them evaporate and peel. Press the potatoes through a potato ricer, onto a baking tray lined with baking paper and spread loosely on top.
Dry in the preheated oven, 2nd rail from below (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 30-40 minutes.
Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Coarsely chop the chocolate coating and melt over a warm water bath. Stir ground almonds, chocolate coating and liqueur into the potato mixture with a wooden spoon.
Chill for about 30 minutes.
Chop the almond flakes a little finer. Cut apricots into quarters or sixths (small pieces) depending on size. Form approx. 36 small balls from the potato mixture. Work a piece of apricot into the middle of each ball.
Immediately roll the chocolates in the almonds and chill for about 30 minutes. Store in a tin in the refrigerator for storage. Keeps refrigerated for at least 3 days.